Ingredients
Method
1.In a large saucepan of boiling water, cook vegetables, uncovered, for 2 minutes; drain. Rinse in cold water; drain.
2.In a wok or large frying pan, heat oil over medium-high heat. Stir-fry garlic, thyme, pepper and tofu for about 2 minutes, or until tofu is browned lightly; remove from wok.
3.Add onion and mushrooms to wok; stir-fry for about 1 minute, or until onion is soft.
4.In a small jug, combine cornflour and stock. Add cauliflower mixture to wok; then add cornflour mixture; stir-fry for about 1-2 minutes, or until sauce boils and thickens.
5.Add tofu mixture; stir gently until heated through. Serve.
Not suitable to microwave. Not suitable to freeze.
Note
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